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Pork and Pea Meatballs

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Logo Thanks to Yes Peas !
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  • 3 tablespoons olive oil
  • 3 shallots, peeled and finely chopped
  • 2 teaspoons sweet smoked paprika
  • 1 garlic clove, peeled and chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons medium sherry
  • 500 g minced lean pork
  • 50 g breadcrumbs
  • 1 tablespoon chopped flat leaf parsley
  • 1 egg yolk
  • 1 teaspoon dried oregano
  • Sea salt and black pepper
  • 150 g peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons ground cumin
  • 1 tablespoon sweet smoked paprika
  • 1 roasted red pepper, peeled and blitzed
  • 400 g can chopped tomatoes
  • 100 ml vegetable stock or white wine


  1. Heat 2 tbsp olive oil in a large heavy based frying pan and gently soften the shallots, add the paprika, garlic, chilli and sherry and bubble for a few minutes.
  2. In a large bowl mix the pork and breadcrumbs together with the parsley, egg yolk, oregano and season with sea salt and black pepper. 
  3. Add the cooked shallots and peas, mix well and shape into little meatballs (approximately 12-14).
  4. In a new pan brown the meatballs all over in the remaining oil for about 5 minutes, set aside.
  5. To make the tomato sauce, add the oil, garlic, cumin, paprika and the stock or wine and bring to the boil. Add the tomatoes and blitzed pepper. Mix well and season. Add the meatballs and simmer very gently for 8-10 minutes.
  6. Serve the meatballs with the other tapas or as a main meal.



Nutritional information

  KCal Fat Sat.fat Sugar Salt
Info per serving 447 27.1 6.8 7.8 1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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